Instructions:
1) Pour the mil into the saucepan and heat on a low heat.
2) Slowly stir the cornflour into the warm milk. Continue heating and stirring over a low heat for 20 minutes or until the mixture thickens.
3) Remove from the heat and stir in the chocolate syrup.
4) Place in a sandwich bag and refrigerate.
5) Once cold, roll and squeeze into any slimy shape you want – and watch it flow!

The science behind edible slime:
Cornflour or cornstarch is a starch made up on long chains of sugar molecules called glucose which are joined together in a coiled up ball. When exposed to heat and milk, the starch particles absorb water from the milk, causing them to swell. These swollen particles start to press up against each other. This reduces the movement of the liquid, resulting in it thickening or becoming more vicious. Eventually the starch particles burst, freeing up long strands of starch which swell further and absorb the fluid outside the particles. This traps the remaining water in the mixture and turns it into a highly viscous gel or slime. The slime flows like a thick liquid but can be rolled around like a soft solid. The advantage of this recipe is that the slime is edible once you have finished with it!

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